|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed pulled pork, baked beans, spicy BBQ sauce, and chicken wings below 135F (See temp chart). PIC stated all items were re-heated to 165F on either stove top or tilt skillet prior to being placed into hot holding units. PIC stated all items were re-heated 45 min prior to inspection. PIC stated items have not been removed from unit. EHS observed all other TCS items inside unit at 135F or above. CDI - PIC removed all items and quickly re-heated items back to 165F prior to placing back into hot box. PIC turned temperature of hot box up. REPEAT. (3)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed lime sour cream and salsa Roja stored in make unit above 41F. PIC stated bottles were prepared this morning about 2 hours prior to inspection. EHS advised to hold TCS sauce bottles in reach in compartment of make unit to allow for more air flow which will help with long term compliance. CDI - PIC instructed food employee to removed bottles and ice down in WIC prior to moving back to make unit. PIC stated bottles will be held in reach in compartment moving forward. (0)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous flies near back of kitchen area. PIC stated pest control is out monthly and recently conducted a visit a few days prior. PIC stated facility is obtaining food-safe pesticide approved for commercial use. EHS advised to procure an SOP for this process to ensure food is protected when used in facility. (0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. EHS observed reach in freezer on make line in disrepair. PIC stated work order has already been placed. EHS observed unit with out of order signage posted and no TCS foods stored inside.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed interior walls and door of WIC beginning to corrode. PIC stated facility plans on obtaining refrigerated truck within the coming week to move all food inside truck while WIC is being repaired. EHS will return when truck arrives onsite to verify holding temperatures and any changes to process. EHS observed bottom of prep table in kitchen area accumulating corrosion. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep cuts on cutting surface creating a surface that can no longer be effectively cleaned. CDI - PIC voluntarily discarded cutting boards. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed walls by mop sink and dish machine soiled with black residue and debris. Increase cleaning frequency to avoid accumulation. (0) |